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Before you jump to Charred cauliflower and toasted cashew vegan curry recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You May Not Understand This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got insight from reading it, now let’s go back to charred cauliflower and toasted cashew vegan curry recipe. You can have charred cauliflower and toasted cashew vegan curry using 16 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Charred cauliflower and toasted cashew vegan curry:
- You need 1 large onion (diced)
- Provide 1/2 tsp finely chopped green chillies
- Take 1/2 tsp grated ginger
- You need 1 tbsp cooking oil
- Use 1 tin coconut milk
- Use 2 tbsps chopped (tinned) tomatoes
- Provide 1/2 tsp Garam masala
- Provide 1/4 tsp chilli powder
- Prepare 1/4 tsp turmeric powder
- Use 1/4 tsp coriander powder
- Prepare 1/2 tsp ground cumin
- You need 1 pinch ground cinnamon
- Provide 4-5 green cardamoms (ground)
- Prepare 20 ml water + some to blanch
- Prepare 200 gm cauliflower florets
- Take Handful cashew nuts (toasted)
Instructions to make Charred cauliflower and toasted cashew vegan curry:
- Heat oil in a pan, sauté the onions, green chillies and ginger until light golden brown.
- Add the tomatoes, coconut milk, water and dry spices. Blend until smooth. Cook the sauce on low heat until it thickens
- Blanch the cauliflower florets for 5 minutes. Dry roast the cauliflower florets in an oven at 200C, turning the florets every so often. [I don’t like eat unwashed veggies, and how would you properly wash a floret anyway, so I blanch it prior to cooking]
- Toss the grilled cauliflower and toasted cashews in the sauce, enjoy warm with rice or naan [Here, I had it with pita bread (that I had in the freezer and rice… ]
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